HOF44 Posted May 22, 2018 Share Posted May 22, 2018 44 minutes ago, AsburySkinsFan said: Oh and I just ordered my charcoal basket from ABCbarbeque and a hinged grate from amazon. Now the only question is, brisket or pork butt first? Go with a pork butt. Much more forgiving while getting used to your setup. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 22, 2018 Share Posted May 22, 2018 28 minutes ago, HOF44 said: Go with a pork butt. Much more forgiving while getting used to your setup. I’m tempted to agree, but the thought of 12 hour brisket is TEMPTING!!!! 1 Link to comment Share on other sites More sharing options...
HOF44 Posted May 22, 2018 Share Posted May 22, 2018 Just now, AsburySkinsFan said: I’m tempted to agree, but the thought of 12 hour brisket is TEMPTING!!!! Get used to the way the smoker works before you pay for a brisket and risk drying it out. A tip for the Kettle is to put a few binder clips around the outside. Gives you a good seal. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 22, 2018 Share Posted May 22, 2018 1 hour ago, AsburySkinsFan said: I’m tempted to agree, but the thought of 12 hour brisket is TEMPTING!!!! What Bob said...Pork butt or ribs... Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 22, 2018 Share Posted May 22, 2018 6 hours ago, HOF44 said: Get used to the way the smoker works before you pay for a brisket and risk drying it out. A tip for the Kettle is to put a few binder clips around the outside. Gives you a good seal. Binder clips? What do you mean? Link to comment Share on other sites More sharing options...
Renegade7 Posted May 22, 2018 Share Posted May 22, 2018 Oh, no. I typically make 4 pieces of bacon when I make a breakfast meal, but I have 6 pieces left. How ever am I going to solve this problem? 3 Link to comment Share on other sites More sharing options...
killerbee99 Posted May 22, 2018 Share Posted May 22, 2018 8 hours ago, HOF44 said: Get used to the way the smoker works before you pay for a brisket and risk drying it out. A tip for the Kettle is to put a few binder clips around the outside. Gives you a good seal. Trust me drying out 39 bucks of meat due to temp fluctuations from your new grill sucks Link to comment Share on other sites More sharing options...
DCSaints_fan Posted May 22, 2018 Share Posted May 22, 2018 On 5/11/2018 at 2:59 PM, DCSaints_fan said: Just ordered this cheapie cabinet smoker from Amazon https://www.amazon.com/Dyna-Glo-DGO1890BDC-D-Vertical-Offset-Charcoal/dp/B010759GGQ/ref=sr_ph_1?ie=UTF8&qid=1526075629&sr=sr-1&keywords=dyna+glo+smoker+wide Looks like it could fit maybe 8-10 racks of baby backs. Gonna try it out next week, after sealing it up with silicon and the high temp gasket. I actually wanted to go with a "real" cabinet smoker, like the ones you can get here https://www.bigpoppasmokers.com/grills-smokers/cabinet-smokers but those are pricey (like $2000), and take 8 weeks to build and I don't have that much patience. Update: I tried this smoker last Friday. It has 6 grates and easily fits 12 racks of baby backs, which I made for a little after work happy hour. It eats charcoal like a beast and the built in thermometer is worthless (even after calibrating), but if you want to smoke ribs (or anything else I guess) in quantity, on the cheap, I don't know of a better way. Link to comment Share on other sites More sharing options...
HOF44 Posted May 23, 2018 Share Posted May 23, 2018 4 hours ago, AsburySkinsFan said: Binder clips? What do you mean? 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted May 23, 2018 Share Posted May 23, 2018 5 hours ago, AsburySkinsFan said: Binder clips? What do you mean? Around the lip of the lid where it meets the kettle so you can clamp it down as tight as possible to minimize air loss. Link to comment Share on other sites More sharing options...
visionary Posted May 23, 2018 Share Posted May 23, 2018 1 Link to comment Share on other sites More sharing options...
China Posted May 23, 2018 Share Posted May 23, 2018 When I see a Washintonian list like that I wonder what places they went to that they picked those 13. I'd like to see the list to know if there are some hole in the wall joints that maybe they missed. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 23, 2018 Share Posted May 23, 2018 I went to Myron Mixon's place, had the brisket and wasn't impressed. I liked the Mission BBQ on Telegraph Road much better. Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted May 24, 2018 Share Posted May 24, 2018 I smoked a pork butt last weekend. New smoker. It was awesome. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 24, 2018 Share Posted May 24, 2018 9 hours ago, Voice_of_Reason said: I smoked a pork butt last weekend. New smoker. It was awesome. Pics or it didn’t happen, sorry thems the rules. 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 24, 2018 Share Posted May 24, 2018 11 hours ago, LadySkinsFan said: I went to Myron Mixon's place, had the brisket and wasn't impressed. I liked the Mission BBQ on Telegraph Road much better. I’ve seen a lot of bad brisket, there’s only been a couple restaurants who serve something worth eating IMO. Most of the times it’s a well done and dried out steak. I’m guessing they rush the cook, but I’m usually disappointed with brisket at BBQ joints. Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 24, 2018 Share Posted May 24, 2018 Yeah, it tasted like yesterday's meat, dried out and way overcooked like warmed up in the microwave. When I have gone to Mission, there is always a bunch of customers there and the food is fresh and hot. I have eaten at the place, too much hardscape so it's pretty noisy, and also to go. It's about fifteen minutes away from my house and the food is still pretty warm when I get home. Yum! 1 Link to comment Share on other sites More sharing options...
HOF44 Posted May 24, 2018 Share Posted May 24, 2018 On 5/22/2018 at 5:21 PM, AsburySkinsFan said: Binder clips? What do you mean? Also don't know if you have one or not, but I've found a must for smoking is a 2 probe thermometer. One probe reads the cooking temp in your smoker, the other you insert in the meat you're cooking for a temp to cook to. You have to know your internal cooking temp. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 24, 2018 Share Posted May 24, 2018 5 minutes ago, HOF44 said: Also don't know if you have one or not, but I've found a must for smoking is a 2 probe thermometer. One probe reads the cooking temp in your smoker, the other you insert in the meat you're cooking for a temp to cook to. You have to know your internal cooking temp. Yessir! I have an interal therm, I am getting an ambient probe. 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 24, 2018 Share Posted May 24, 2018 First impressions; nice! Sturdy, thick guage stainless, heavy welds. Does not feel cheap or flimsy at all. Link to comment Share on other sites More sharing options...
HOF44 Posted May 24, 2018 Share Posted May 24, 2018 (edited) You got the fancy new one with the grate in the bottom!!! Nice, now cook some stuff up, with pics of course! Also if you really want to cook a good steak put all the charcoal in that and get it screaming hot, then sear and slow cook on the other side, or a reverse sear whatever floats your boat. Edited May 25, 2018 by HOF44 1 Link to comment Share on other sites More sharing options...
visionary Posted May 24, 2018 Share Posted May 24, 2018 7 hours ago, AsburySkinsFan said: I’ve seen a lot of bad brisket, there’s only been a couple restaurants who serve something worth eating IMO. Most of the times it’s a well done and dried out steak. I’m guessing they rush the cook, but I’m usually disappointed with brisket at BBQ joints. I used to like the one at Urban Bar b Que a lot. I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 25, 2018 Share Posted May 25, 2018 16 hours ago, visionary said: I used to like the one at Urban Bar b Que a lot. I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe. Changing recipes can kill a restaurant. A place I absolutely love had a potato salad made with sour cream and made the flavor badass. They changed it, and what they serve now is what I can buy in a grocery store. ? Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 25, 2018 Share Posted May 25, 2018 (edited) 18 hours ago, visionary said: I used to like the one at Urban Bar b Que a lot. I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe. It’s frustrating when that happens, the worst part is that it usually happens as a result of a cost analysis. So they find they can save a few bucks a week if they go with this new recipe or cook the brisket hotter for a shorter cook. Yes, restaurants are businesses with low margins but if you want to stay in business then the decisions should be based as much on the food as the bank. The truly frustrating thing is that apparently there is a large portion of society that eats without tasting their food. Which is why Red State BBQ here in the Lexington area has three locations. I wouldn’t feed that crap to my dog, and no, I’m not just being a BBQ snob. The “double smoked brisket” was cubes of gray tough flavorless meat, the pulled pork was dry and flavorless, and the smoked chicken was sawdust. I am convinced to this day that the meat serves only as a vehicle for sauce delivery...which you NEED!! I hear people rave about Red States’ sauces and my simple reply is, “If you need sauce then the BBQ wasn’t that good.” Edited May 25, 2018 by AsburySkinsFan 1 1 Link to comment Share on other sites More sharing options...
HOF44 Posted May 25, 2018 Share Posted May 25, 2018 26 minutes ago, AsburySkinsFan said: , “If you need sauce then the BBQ wasn’t that good.” Nothing truer than this. Sometimes I just use a dry rub no sauce. To strong a sauce can even ruin good BBQ. 3 1 Link to comment Share on other sites More sharing options...
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